• About Camine
  • Contact
  • Home
  • Recipes
    • All Recipes
    • Main Course
    • Sides
    • Appetizers
    • Breakfast / Brunch
    • Desserts
    • Soups
    • Salads
    • Misc
  • My Food Stories
  • My Cookbook
  • Classes
  • About
  • Contact
  • Home
  • Recipes
    • All Recipes
    • Main Course
    • Sides
    • Appetizers
    • Breakfast / Brunch
    • Desserts
    • Soups
    • Salads
    • Misc
  • My Food Stories
  • My Cookbook
  • Classes
  • About
  • Contact
  • About Camine
  • Contact
  • Newsletter
  • Blog
  • Olive Oil, The Backbone of Flavors for This Traditional Chicken, Bean, and Vegetable Soup

Olive Oil, The Backbone of Flavors for This Traditional Chicken, Bean, and Vegetable Soup

Chicken / November 6, 2023

I’ve been developing recipes for Olive This! for a long time now and have experimented with much of their product line. Turning out some fun menus. And I continue to be inspired by their quality, taste, and imaginative selection. But there’s something I believe the home cook is missing when learning how to use their product, and that was to take something familiar and use a key ingredient in a more intrinsic and foundational way. Let me explain.

I present this lovely chicken soup. This recipe may seem familiar, chicken soup always does. But in this case I have chosen a robust and fresh oil, the Olive This! Kalamata Extra Virgin Olive Oil and made it the “backbone” of the whole recipe; one that all other ingredients get their character from. If you want proof oil makes a difference, I would make the same soup with 4 different basic but different cooking oils because it is then you would taste the absolute difference in each one. Yes, even in chicken soup!

I submit that many of you choose a basic oil by thinking, “I want something mild, so the other flavors are not masked.” But I say, choose one that knows its identity, so that it imparts its essence throughout the entire dish and elevates everything. In this case I wanted a carrot to taste like the best carrot EVER. I wanted to encourage the aromatic base of the broth to sing with complexity by sweating the mirepoix (carrot, onion, and celery) in generous amounts of it! That’s what I’m working to showcase with this recipe.

How can chicken soup transcend our assumptions about flavor and recipe building? We tend to look at ingredients in a recipe as though they all have an equal job, lining up ingredients like dominoes. The fact of the matter is recipes are built by chemistry, not a checklist. Each element plays a role in building another element depending upon their role. And few things are more important than an oil because it emulsifies and creates a seamless introduction to a set of flavors. Resulting in an experience that feel curated, not thrown together.

How did it come together? I started with a really generous glug of the oil. Heated to shimmering in a stock pan. And then added the compensatory carrot, onion, and celery mixture; 1 cup of each. After sweating them I added 4 C of plain chicken stock, salt and pepper, oregano, coriander, and garlic salt. Then let it gently simmer with the lid on for about 20 minutes. From there I added 2 cans of Northern White Beans, with their liquid. And a small handful of fresh parsley. I let that come to heat fully and added 3 cups of pulled roasted chicken white meat, stirring the mixture only until the chicken is hot. At the end I added another huge drizzle of oil and served it in a deep bowl and a nice large spoon, with another flourish of parsley.

So danged sophisticated. So danged simple. So immensely unique. And so vital to your journey to becoming an intuitive and masterful cook!

 

Print Friendly, PDF & Email

Traditional Chicken, Bean, and Vegetable Soup with Kalamata EVOO

Familiar and Complex | Serves 6 – 8


INGREDIENTS:

1/3 C Olive This! Kalamata Extra Virgin Olive Oil, divided

1 C sweet white onion, large dice

1 C celery, large dice

1 C carrot, large dice

4 C plain chicken stock (not unsalted)

½ t each of garlic salt, dried and crushed oregano leaves, coriander powder

1 t kosher salt (flakes, not fine)

½ t black pepper

2 cans Northern White Beans

½ C chopped fresh Italian leaf parsley

3 C shredded white meat from a rotisserie chicken

 

METHOD:

  • In a large stockpot heat 5 T Kalamata EVOO until shimmering. Add the onion, celery, and carrot. Stir and cook until onions are transparent. Add the 4 C stock, the seasonings, and the salt and pepper. Reduce heat and keep on a low bubbling simmer, cover and cook for 25 minutes.
  • Remove lid, add the 2 cans of white beans, with all the liquid in the can. Add about 3 T of the chopped parsley. Cook until the beans are as hot as the rest of the soup. Add the chicken and stir until hot. Do not boil it after you put in the chicken. Drizzle with a little more oil and serve.
  • To serve, place a serving in the bowl, add a bit of cracked pepper, a flourish of parsley, and a dotting of the oil. (You don’t have to use all the oil, but don’t be afraid to be generous! It is so vegetal, clean, fresh, and balanced. It will galvanize the purpose of the entire dish!
  • chicken soup
  • olive oil
  • recipe building
Previous Post
You Would Never Guess This Familiar Flavor is Gochujang

Camine Pappas

Hi! I'm Camine Pappas

I have a deep desire to radically transform our everyday approach to cooking by insisting we view the process through a lens of gratitude and wonder.
I help you master and interpret the short-list of core techniques and processes you will need to begin achieving culinary success so everyone wearing an apron can find a way to make friends with the science of cooking and fall in love with all its possibilities.


LEARN MORE
Purchase Book
Latest Posts
  • Olive Oil, The Backbone of Flavors for This Traditional Chicken, Bean, and Vegetable Soup
    November 06, 2023
  • You Would Never Guess This Familiar Flavor is Gochujang
    April 29, 2023
  • Celebrating Life during A Night Of Bling Cuisine!
    January 31, 2023
Categories
  • Appetizers
  • Breads and Muffins
  • Breakfast/Brunch
  • Desserts
    • Cakes and Breads
    • Cookies and Bars
    • Miscellaneous
    • Pies and Tarts
    • Puddings and Parfaits
  • Main Course
    • Beef
    • Chicken
    • Lamb
    • Meatless
    • Pasta
    • Pork
    • Seafood
    • Turkey
  • Misc.
    • Cocktails
    • Sauces, Relishes and Jams
    • Snacks
  • Salads
    • Jello Salads – (Family Traditions!)
    • Main Course Salads
    • Salads/Vegetarian
    • Salads/With Meat
  • Sauces/Condiments
  • Sides
    • Includes Main Course Recipe
  • Soups
    • Soups/Stew Vegetarian
    • Soups/Stew with Chicken, Turkey
    • Soups/Stews with Beef, Veal, Pork
    • Soups/Stews with Lamb, Veal
  • Soups/Salads
Load More
Archives
  • 2023
  • 2022
  • 2021
  • 2020
  • 2019
  • 2018
  • 2017
  • 2016
  • 2015
  • 2014
  • 2013
Previous Post
You Would Never Guess This Familiar Flavor is Gochujang

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!

PURCHASE COOKBOOK

Follow us Ifeellikecooking

Just use what you have. Just love the ingredients Just use what you have. Just love the ingredients into a dish you’re proud of. Just don’t sweat it. — (rosemary wine vinaigrette for the mmmmmmm!)
HAPPY 4th, everyone!🇺🇸🎆😎🎉 #caminecooks #blingcuisine #homechef #foodography #ifeellikecooking #supersalads
Adventure in my kitchen! Make a tapenade with red Adventure in my kitchen! Make a tapenade with red pepper and green olives and lemon. Sauté trout that’s been marinated in brown sugar, grainy mustard, cider vinegar and soy. COULDN’T STOP snarfing! #caminecooks #blingcuisine #ifeellikecooking #pescatarian #homechef #goodeats
So French! So made in Charlotte. 😂 puréed fres So French! So made in Charlotte. 😂 puréed fresh apricot with mustard seed and other yumminess. Served over puréed cauliflower  #caminecooks #blingcuisine #ifeellikecooking #frenchchicken #makeittonight
Ahhhhhh. Every bite was exciting! #caminecooks #bl Ahhhhhh. Every bite was exciting! #caminecooks #blingcuisine #ifeellikecooking #plating #steakdinner dinner
Salmon vegetable skewers. Nothing to make me win a Salmon vegetable skewers. Nothing to make me win a James Beard award (although the whole lemon avocado sauce was wild!) but so good! #caminecooks #blingcuisine #ifeellikecooking #eatmenow #weekenddinner dinner
It’s just that good on its own, as a whole meal! It’s just that good on its own, as a whole meal! 🏆🥔🍅🧅simple yet elegant. Twice baked potato HEAVEN with Gorgonzola, tomatoes, and caramelized onions. #caminecooks #blingcuisine #ifeellikecooking #twicebaked #iwantitall
FIND CAMINE ON
  • Recipes
  • Main Course
  • Sides
  • Appetizers
  • Breakfast/Brunch
  • Desserts
  • Soups
  • Salads
  • Misc
  • My Food Stories
  • About Camine
  • Classes
  • Youtube

© Camine Pappas 2025

Privacy Policy

© Photo and Recipes 2025

DA MADE BY DIGITAL ALCHEMY